Prep. time: 20 minutes
Cooking time: 2H30

Low in calories, but rich in nutrients, broths are our health allies during the winter. And when they're delicious besides, why deprive ourselves?

1. Prepare the chicken broth. Cut the carcass into pieces and place in a stock pot. Cover completely with water and boil for 10 minutes. Skim the scum from the surface.
2. Peel and chop the carrots, onion and garlic. Wash and chop the leek and the celery stalk into eighths. Add everything to the stock pot, along with the basil, bay leaf, salt and pepper. Cook over very low heat for 2 hours, skimming regularly.
3. Once cooked, strain the broth into a saucepan. Add the lime juice and return to the boil.
4. Cook the edamame beans directly in the broth for 6 minutes once it returns to the boil (or according to directions) and set aside.
5. Place the hake fillets on a plate and cover with plastic wrap. Microwave for 3-4 minutes, depending on thickness (for a medium fillet, 2 cm thick, 2 minutes on maximum power). Transfer to serving bowls and ladle the broth and beans over top.
6. Add the previously rinsed and reheated white beans. Finally, drizzle with olive oil and season with salt and pepper. Garnish with a few fresh basil leaves for presentation.